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Ingredients
- 500 ml (2 cups) cooked turkey, in pieces
- 60 ml (1/4 cup) butter
- 125 ml (1/2 cup) carrots, diced
- 125 ml (1/2 cup) potatoes, diced
- 125 ml (1/2 cup) parsnip, diced
- 30 ml (2 tbsp.) Dijon mustard
- 250 ml (1 cup) 15% cream
- 15 ml (1 tbsp.) fresh tarragon, chopped
- Salt and pepper to taste
Dough for cheese crust
- 500 ml (2 cups) flour
- 30 ml (2 tbsp.) baking powder
- 5 ml (1 tsp.) salt
- 60 ml (1/4 cup) butter
- 1 beaten egg
- 180 ml (3/4 cup) milk
- 125 ml (1/2 cup) Oka Classique
Preparation
- In a large saucepan, melt butter and sauté vegetables for 5 to 7 minutes to brown them slightly.
- Add pieces of turkey.
- Pour it all into a baking dish.
- Mix together the cream, Dijon mustard and tarragon. Add salt and pepper.
- Pour over the turkey and vegetables. Set aside.
- Preheat oven to 425°F (215°C).
- In a large bowl, mix the flour, baking powder and salt.
- Incorporate butter, mix well and work dough to a granular consistency.
- Create a pocket in the centre of the dough and pour in the beaten egg, milk and grated Oka Classique.
- Work the dough to form a ball.
- Roll out the dough and place it over the turkey mixture.
- Bake for 30 minutes.
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You can use this cheese for this recipe
Accompaniments
These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.